DRINK WITH THE WENCH PRESENTS:

The Beer Tweeter Interview Series

Beer bloggers are not the only people using social media to share their passion for and knowledge of craft beer. Twitter is one of the most important tools in today’s craft beer industry. Beer tweeters all over the world are influencing and impacting the way people interact with and experience craft beer. The Beer Wench has embarked upon a mission to interview as many beer tweeters that she can — from all over the world.

Are you a beer tweeter? Do you want to share your story? Send me an email!

INTRODUCING BEER TWEETER: DERRICK MORSE

Twitter handle: @socialremorse

Current location: Denver, CO

Background “Snapshot”

1. Where did you grow up?

Boulder, CO, but my stomping grounds wind up and down the front-range.

2. What sports if any did you play growing up, through college and beyond?

Oy! Do we have 3 posts to cover this?

Growing up: Skiing, Sailing, Canoeing, and Backpacking.

High school: Mountain Biking, Snowboarding, Football, and Wrestling.

College: Cycling, Running, and chasing tail (considered a sport in Boulder).

Currently: Triathlete, Cyclist, Skiing Snowboarder, Sailor, Outdoor enthusiast.

3. How old were you when you had your first beer?

8

4. If you can recall, what is the story of your first beer? Where did you have it? What style and brand was it?

I grew up spending my summers in Germany (Mother is German), and requisitely had my first beer quite early in my developmental years. I still remember the day clearly; it was my father’s favorite pilsner. Jever Pilsner. It was, up to that point in my life, the most fowl thing I had ever tasted.

Currently, it’s one of my favorite beers.

5. Where, if applicable, did you go to college? What did you study? What additional activities, organizations, sports did you partake in during college?

I went to Colorado University. The best school in the world! It’s where I learned about craft beer, and how much I could drink before I puked. My college life was a cross between the movies “Animal House” “Van Wilder” and “Go”. I spent most of my time trying to get out of trouble, and in the meantime earned a BS with an emphasis in nutrition and kinesiology.

Craft Beer Epiphany

Every craft beer enthusiast has at least one pinnacle craft beer experience that completely changes ones perspective on beer. I refer to this mind-blowing moment as a “craft beer epiphany.”

1. What was your first craft beer epiphany? Recall as many details about it as you can:

I was sitting in a buddy’s basement, lamenting how ugly his 1970’s couch was. We were debating if we should get a black light and see how much DNA was deposited within the cushions.

Right at that moment, a friend of a friend came in carrying a bunch of Left hand Sawtooth. He exclaimed that a friend of his worked there and these were the ones that they couldn’t sell. From that moment on, I loved Amber ales.

2. Have you have additional craft beer epiphanies since the first? Detail as many of them as you wish:

After college, I made the blunder in following my (now) x-wife out to Phoenix. Colorado has more breweries per capita than any other place in the US. Phoenix sucked for craft beer. After what felt like an eternity in hell, I moved back to my beloved Colorado.

Within my first month back, my best friend of 15 years took me to volunteer at the great American beer fest.

If epiphanies feel like hoppy orgasims, this was it. Since then I’ve spent way, way to much money hunting down those rare, limited released, hide in your closet for a year beers.

Beer Talk

1. What are your top 3 favorite beer styles?

American Amber
American IPA
Dopplebock

2. What are your top 3 favorite breweries?

Left hand brewing
Twisted Pine
Guinness (I named my dog Guinness)

3. If you could work with or for any one brewery, which one would it be and why?

Boulder Beer Company. It was originally started by two hippie smoking CU professors that loved beer. My father used to drink their beer, and one of my favorite beers of all time “Hazed and Infused” lives there. It’s Colorado’s oldest craft beer brewery, and since I grew up on the mean streets of boulder…. This would be my brewery of choice.

4. Are you a homebrewer? If yes, what is the most unique and interesting beer recipes you’ve brewed as a homebrewer?

I tried my hand at it in college, but not since. Maybe soon after I move into my new house.

5. Do you have any beer certifications (BJCP, Cicerone, Siebel, American Brewers Guild)?? If so, what are they?

Nobody in their right mind is going to give me a certificate for beer.

6. What is your favorite beer and food pairing?

Beer Geek answer: Dogfish Head 120 minute IPA with cracked pepper steak, and roasted garlic butter over grilled portabella. My mouth is watering right now

Joe six-pack answer: I love a Coors light with a pepperoni and bacon Pizza Hut pizza.

7. What are you top 3 favorite beer blogs/beer websites?

I’m not sure I can truly answer this. I’ve only discovered this “beer underground” network of bloggers recently. I’ll have to get back to this question in a year.

The Personal Side

1. What is your current day job? Marketing for Advantage Group.

If you could change your career at this very moment, without any restrictions on what you could do, what would you want to do and why? I’d like to be the glitter applicator for Victoria’s secret models

2. Are you married? Children?

I used to be married, currently trying to avoid dating. I have no children (that I know of). Though, I’d like to have children sometime.

3. Outside of beer and Twitter, what are some of your other hobbies?

I’ve got a finger in about everything. I’m an armature photographer, outdoor enthusiast, and a lover of Labradors. I’m also retarded for the Denver Broncos.

Off The Beaten Path

1. If you were a style of beer, what style would be an why?

An oak whiskey red. Strong and Complex

2. You were caught smuggling beer illegally, which has now been made punishable by death. Right before you are sent to the executioner, you are offered one last beer. What beer would you chose and why?

Anything with suds around cellar temperature. I just love beer, and having one right before I died would be heaven.

3. If I contracted you to brew a beer (or design a beer recipe) called “The Beer Wench” — what style would you chose and what, if any, extra ingredients would you add?

Bud Light clone. (The Wench just threw up a little in her mouth. Thanks, Derrick. JERK.)

4. If you could be a superhero, what would you want your superpowers to be?

Clairvoyance

5. What is one of the craziest things you have ever done and lived to tell the story?

This would get me fired, and/or arrested. Let’s just say that I live a full life.

6. What are your thoughts on bacon?

Good stuff, I especially like the bacon from whole foods. If I had to pick, it would be a bacon on a pizza from Beau Jo’s pizza. Delicious.

SPECIAL THANKS TO DERRICK FOR HIS AWESOME INTERVIEW AND BEET TWEETS!

CHEERS!

Last night’s “Beer Tasting & Board Gaming” has been the most successful “Drink With The Wench” event to date! Although there was significantly more beer tasting than board gaming, the whole night could not have been any better. The Beer Wench was in great company and would like to thank everyone who came out for making the event a tremendous success!

Roughly 20 people turned out for the tasting, bringing a delightfully broad variety of beers. The group had an excellent balance between Beer Wench regulars and brand new faces (just about half and half). We even had a brave soul join us from Canton!

Upon arrival, each guest was handed a glass for tasting purposes. Starting around 7pm, beers were randomly selected (in no specific sequence) and tasted. At least 23 beers were tasted throughout the evening. I compiled a list of the beers that were tasted, to the best of my knowledge. Some beers may be missing from the list. I am more than happy to update it if people are willing to send me additions or corrections.

And now for the beers. Drum roll please …

Stone Arrogant Bastard Ale

Stone Oaked Arrogant Bastard Ale

Siletz Paddle Me IPA

Stoudt’s Double IPA

Weyerbacher Double Simcoe IPA

Samuel Adams Brown Ale

Great Lakes Conway’s Irish Ale

Great Lake’s Blackout Stout

Bells Expedition Stout

North Coast Brewing Old Rasputin Russian Imperial Stout

Rogue Chocolate Stout

Founders Brewing Kentucky Breakfast Stout

Sapporo Reserve

Leinenkugel’s Big Butt Doppelbock

Allagash Tripel Reserve Belgium Ale

Huyghe Brewery Delirium Tremens Belgium Ale

Unibroue La Fin Du Monde

Pinkus-Muller Organic Hefe-weizen

Weihenstephaner Kristall Weissbier

Green Valley Organic Wild Hop Lager

The selection of beers people brought truly exceeded my expectations! I was extremely impressed by the collection of beers tasted throughout the evening. All the attendees really put some time and thought into the event, and I really appreciate everyone’s enthusiasm and effort.

CMH Gourmand surprised us with pints of Denise’s Ice Cream. He brought both her Guiness and Carrot Cake flavors. Both were hugely successful with the group. After receiving a brilliant suggestion from Tim, Jim created an original ice cream float, combining both ice creams with Rogue Chocolate Stout. The result was a rich combination of malt and cream = pure Beer Wench heaven.

Palate and preference varied from person to person. Some preferred the fruitier Belgium style ales, some the super hoppy Double IPA, and others the heavier malty stouts. There was definitely something for every palate. Most people were willing to step outside their comfort zones to sample unique beers brewed in different styles from personal preference.

Across the board, one of the most unique and impressive beers of the night was Founders Brewing Kentucky Breakfast Stout. The house host, Roland, was the provider of the stout – which he bought from Grapes of Mirth in The North Market. This beer is extremely limited and only available through special order. Here is the official description:

Kentucky Breakfast

A bit of backwoods pleasure without the banjo. This stout is brewed with a hint of coffee and vanilla then aged in oak bourbon barrels. Our process ensures that strong bourbon undertones come through in the finish in every batch we brew. We recommend decanting at room temperature and best enjoyed in a brandy snifter.

Specs:
10% ABV
25 IBUs

Color: Black Unfiltered
Cellar: 2 years
Availability: Quarterly (limited production, pre-order only)
Serving temperature: 42 f
Glassware: Brandy snifter

The Beer Wench review: Founders Brewing Kentucky Breakfast Stout: bottle, 4 pack, 10% abv. Appearance: spare/light brown head, fair lacing, muddy body, dark ruby black color. Aroma: heavy malt, heavy coffee, heavy bourbon, average doughy yeast, light resin hops, smoke, vanilla, port. Palate: full body, oily/ alcoholic texture, soft carbonation, astringent finish. Flavor: average duration, heavy sweetness, light acidity, heavy bitterness. Overall: Very strong coffee and bourbon aromas. It reminded me of coffee flavored liquors, such as Van Gogh Double Espresso vodka and Patron XO Cafe (coffee tequilla). The flavor reminded me of bourbon infused vanilla extract. Would make an excellent accompaniment to dessert (bread pudding with bourbon – most definitely.)

Special thanks to CMH Gourmand for creating the concept of “beer tasting and board gaming” and to Roland for unselfishly offering up his place of residence. Without the both of you, this would not have been possible. Lastly, thank you to everyone who came out. I’m looking forward to making this a regular “Drink With The Wench” event and hope to see all of your faces out with me again!

]]> http://drinkwiththewench.com/?feed=rss2&p=83 1 http://drinkwiththewench.com/?p=62 http://drinkwiththewench.com/?p=62#comments Fri, 14 Mar 2008 15:23:47 +0000 The Beer Wench http://thecolumbuswench.wordpress.com/?p=62

After receiving two very insightful comments on my blog entitled, “Dissecting Guiness,” I thought it appropriate to do some research into the illusive “Black & Tan” — as well as the “Half & Half”.

What is a “Black and Tan”? What is a “Half & Half”? Well, the answer is in the eye of the beholder. The B&T tradition varies from person to person, depending on experience, culture, or preference. Wikipedia defines a Black and Tan as a drink made from a blend of pale ale and a dark beer such as a stout or porter. Historically, the most common “Black” part of this drink has been Guinness. The “Tan” part is usually the greatest source of debate.

“Black and Tan” was first used in reference to a breed of beagles (black and tan coon-hounds) used as hunting dogs in Ireland . The term was also used to refer to a regiment of British soldiers recruited to serve in Ireland after the First World War. They had a reputation for being quite brutal and have been accused of many atrocities against the Irish between the years of 1919 and 1921.

Contrary to popular belief — Black and Tan is not a drink commonly consumed in Ireland. (There is some hesitation to whether or not it is appropriate to order a Black and Tan in Dublin). The style is believed to have actually originated in British pubs. This is why many consider the classic Black & Tan combination to be Bass Pale Ale and Guinness.

The two most common types of Black and Tan in the United States use Guinness Draught and either Bass or Harp Lager. The Guinness is “layered” on top of the ale, taking advantage of the fact that Guinness is “carbonated” with both nitrogen and carbon dioxide, making it less dense than pure carbon dioxide.

In Ireland and England, the lower-cased term “half and half” refers to a combination of Guinness stout and Harp Lager (a subsidiary of Guinness), while the United States and Canada use the capitalized version “Half and Half” to describe the exact same beverage.

Typically, both “Black and Tan” and “Half and Half” drinkers prefer the beverage to be served layered.

How to pour a perfect Black and Tan:

• Hold the pint glass at an angle, and fill just over halfway with Bass Ale of Harps Lager — on tap.

• Slow the flow control on the Draught Guinness tap down to a trickle.

• Fill to the top, letting Draught Guinness hit the side of the glass.

or…

Pour Draught Guinness over an upside-down spoon to disperse the flow. (This method usually produces the best results.)

Other Guinness Variations:

Black and Blue
Guinness with Blue Moon Belgian White, Guinness and Pabst Blue Ribbon, or Guinness and Labatt Blue. Typically, this refers to any variation of stout coupled with blueberry-flavored ales or brands with the name “Blue” in them.

Black & Sam

Guinness stout and Samuel Adams Boston Lager

Black and Orange

Stout and pumpkinale (Also known as a “Black & Blumpkin”, or a “Black-O-Blumpkin.” The Gilded Otter Brewpub (my favorite Brewpub from my childhood home) in New Paltz, New York calls this mixture a Stumpkin, or a “Blackhead”, using Half Guinness and half Shipyard Pumpkinhead- Portland, ME.

Black Christmas (or Kwanzaa)

Guinness draught over Christmas Ale.

Black & Red

Half Guinness and half Red Stripe.

Black Castle

Half Guinness and half Newcastle Brown Ale.

Black Magic

Half Guinness and Half Magic Hat #9.

Dead Black Guy

Half Guinness and Half Rogue’s Dead Guy Ale.

In honor of both St. Patty’s day and my Irish themed “Drink With The Wench,” I’ve decided to unravel the mystery behind Ireland’s most infamous beer — GUINNESS.

Guinness is a dry Irish style stout. It was created by Arthur Guinness at his St. James’s Gate Brewery in Dublin, Ireland. The recipe for Guinness was inspired by a porter style that originated in London in the early 18th century.

As with most beers, Guinness stout is made from water, barley malt, hops and brewer’s yeast. Unique to the recipe is flaked and roasted barley, which is left unfermented — giving Guinness its dark color and characteristic taste. Although Guinness may appear to be black, it is officially a very dark shade of ruby.

Another characteristic that makes Guinness so distinctive is its combination of both carbon dioxide and nitrogen. Nitrogen is less soluble than carbon dioxide, which allows the beer to be put under high pressure without making it fizzy. The perceived smoothness of draught Guinness is due to its low level of carbon dioxide and the creaminess of the head caused by the very fine bubbles that arise from the use of nitrogen.

A Guinness a day keeps the doctor away. Medical studies claim that Guinness can be beneficial to the heart. Researchers found that antioxidant compounds in Guinness, similar to those found in certain fruits and vegetables, are responsible for health benefits because they slow down the deposit of harmful cholesterol on the artery walls.

There is a popular tourist attraction for Guinness at St. James’s Gate Brewery in Dublin, called the Guinness Storehouse, where a self-guided tour of the attraction starts with an overview of the ingredients used to make Guinness followed by a step-by-step description of how Guinness is made. After this a small amount of Guinness is provided to follow with a video of how Guinness is regularly tested by a panel of tasters and the visitor is shown how to properly taste Guinness. The tour finishes with a free pint of Guinness at the top of the building in the Gravity Bar, where the pint may be enjoyed with a 360-degree view of Dublin. A bar and a restaurant are available to visitors during the tour and a full selection of Guinness merchandise is available to purchase.

Here is a list of “cocktails” that contain Guinness:

• Black and Tan or Half and Half —a combination of stout and pale or amber ale, traditionally Guinness and Bass. Sometimes served with a pale lager such as Harp.
• Black Velvet—Guinness and champagne in equal quantities.
• Poor Man’s Black Velvet—Guinness and hard cider in equal quantities. Also known as a Crown Float, Cider and Black or a Guinness Snakebite.
• Guinness and Black—A pint of Guinness with a dash of blackcurrant cordial.
• Irish car bomb—A half-and-half shot of Irish cream and Irish whiskey is dropped into a half-full pint glass of Guinness.
• Black Russian—1 shot of Tia Maria, 1 shot of vodka in a half pint glass topped up with coke. In Ireland served with a Guinness top.
• Guinness Shandy—a combination of Guinness and carbonated lemonade (or lemon-lime soda or flavored drink, such as Sprite or Sierra Mist), has become moderately popular in America during St. Patrick’s Day celebrations.

Hopefully we can enjoy some of these interesting drinks tomorrow evening at “Drink With The Wench” — Irish Style at Brazenhead Irish Pub!